Zucchini salad with eggplant is an ideal option for any meat, especially for barbecue cooked on the grill. It is suitable for all sorts of feasts, it can be quickly prepared in the country or on a picnic. The salad is very tasty, juicy and low-calorie, moreover, it is really prepared in a matter of minutes. I also really like the fact that it retains its taste and appearance for a long time. On occasion, be sure to prepare this salad, especially if you are an adherent of healthy and proper nutrition, in this case, you can grill chicken breast with vegetables.
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Ingredients:
Eggplant - 1 pc.
Zucchini - 1 pc.
Tomato - 1 pc.
White onion - 50 g
Olive oil - 3 tablespoons
White wine vinegar - 1 tbsp
Soy sauce - 1 tablespoon
Salt to taste
How to cook:
Prepare foods from the list. Wash the vegetables under running water and pat dry with paper towels. Peel the onion.
Trim the tails of the zucchini and eggplant. Cut vegetables into slices up to 1 centimeter thick. Heat the grill pan. On a completely dry surface, fry the slices of vegetables until light tan. Don't worry about the eggplant getting slightly rubbery.
Transfer the slightly cooled vegetables to a cutting board, cut each circle in half.
Place the eggplant and zucchini in a deep bowl. Add to them sweet sterling lettuce, cut into half rings, and thinly chopped tomato. Garlic is often put in this salad, if you like its aroma and taste, add it too.
Pour in a trusted brand of cold-pressed olive oil, good quality soy sauce, and white wine vinegar. Leave the vegetables to marinate for 15 minutes. From time to time they need to be stirred so that the pickling occurs evenly.
After a while, taste it, as a rule, you will need to add a little salt.
Divide the prepared salad into portions and serve. My family absolutely adores it, so I recommend giving it a try!
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